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Grilled Salmon with Herbed Strawberry Hollandaise Recipe

Traditional hollandaise sauce gets a summery twist in this delightful entree. After being marinated in a fresh strawberry vinaigrette, salmon fillets are grilled and dressed with the strawberry-herb sauce. —Patricia Harmon, Baden, Pennsylvania

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Grilled Salmon with Herbed Strawberry Hollandaise Recipe

Prep: 35 min. + marinating Grill: 15 min.

Yield: 4 Servings

35 15 50

Ingredients

6 fresh strawberries, hulled
1/2 cup rice vinegar
3 tablespoons canola oil
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 teaspoons Dijon mustard, divided
4 salmon fillets (6 ounces each)
2 egg yolks
1/4 cup heavy whipping cream
1 tablespoon lemon juice
1/4 cup butter, melted
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
Optional garnishes: chopped green onions and additional fresh strawberries

Directions

Place strawberries in a food processor. Cover and process until pureed; set aside 2 tablespoons for sauce. Pour remaining puree into a large resealable plastic bag. Add the vinegar, oil, cilantro, salt, cayenne and 1 teaspoon mustard. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on a grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 12-14 minutes or until fish flakes easily with a fork. Keep warm.
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and remaining mustard until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Stir in tarragon and reserved strawberry puree.
Serve immediately with salmon. Garnish with green onions and additional strawberries if desired. Yield: 4 servings.

Nutritional Facts 1 fillet with about 3 tablespoons sauce (calculated without garnishes) equals 459 calories, 36 g fat (15 g saturated fat), 238 mg cholesterol, 223 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein.

Originally published as Grilled Salmon with Herbed Strawberry Hollandaise in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p225

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).